Milk pasteurizers

Pasteurized milk is milk that has undergone heat treatment to destroy disease-causing germs. The most recommended milk pasteurizers are those used for industrial milk production. Although not all germs are totally eradicated during the pasteurization process, pasteurized milk is still considered to be safer to ingest than raw milk, which has not been pasteurized in any manner. Most of the milk sold in commercial grocery stores is pasteurized and extensively homogenized to prevent the cream from separating.

Batch (or “vat”) pasteurization is the simplest and most common method of pasteurizing milk. Milk is heated to 154.4 degrees Fahrenheit (63 to 65 degrees Celsius) in a large container and maintained there for 30 minutes.

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